Wolfgang Puck BDFR0040 operating instructions Aromatics, Hot Chinese Mustard Sauce

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2006 Deep Fryer Manual_3 11/21/06 11:01 AM Page 27

Aromatics

4 servings

INGREDIENTS

1 (2-inch piece) fresh ginger, peeled

3 large cloves garlic

2 green onions

Pinch red pepper flakes 1/2 cup peanut oil Pinch salt

Pinch black pepper Pinch sugar

METHOD

1In a food processor, combine the ginger, garlic, green onions and red pepper flakes. Turn on machine, slowly add oil and process mixture to a puree.

2Sauté mixture for 1 to 2 minutes. Season with salt, pepper and sugar. Set aside.

Hot Chinese Mustard Sauce

4 servings

INGREDIENTS

4 tablespoons Chinese dry mustard

2 tablespoons water

2 tablespoons rice vinegar

4 tablespoons pickled ginger liquid

1 lemon, juiced Pinch turmeric

1 tablespoon sugar

1 egg yolk

1 tablespoon chili oil

1 tablespoon sesame oil

1 cup peanut oil

METHOD

1In a bowl, combine all the ingredients except the oil. Stir until well blended.

2Slowly whisk in the peanut oil until emulsified. Refrigerate, covered until needed.

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Contents Wolfgang Puck Important Safeguards Table of Contents Additional Safety Precautions Do not Open the OIL Drain System When the OIL is HOTBefore Your First Use Know Your Deep Fryer Using Your Deep Fryer Assembling Your Fryer Drain Tap CapSetting the Temperature Operating the Control PanelUsing the Countdown Timer Operating the Control Panel Program ModeFrying Guide Guidelines for Deep-FryingCare and Cleaning Preparing for FryingTroubleshooting Guide Recipes Deep Fryer has no powerFried Chicken Spring RollsAromatics Hot Chinese Mustard SauceShrimp Tempura with Cilantro Fried Spinach LeavesFritter Batter Vegetable ChipsIngredients Double Blanched Garlic Apple Spring RollsCranberry Caramel Dipping Sauce Funnel CakesPot Stickers Panko Scallops Recipe NotesRecipe Notes Limited Warranty
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